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Ricotta and herb chicken
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Elevate a store-bought roast chicken with a flavorful ricotta and herb twist for a simple but delicious meal.
Ingredients:
  • 150g fresh ricotta
  • 40.00 ml chopped fresh continental parsley
  • 40.00 ml chopped fresh basil
  • 1 garlic clove, crushed
  • Olive oil, to grease
  • 1 warm roast chicken
  • 18.20 gm olive oil, extra
Instructions:
  • Combine the ricotta, parsley, basil, and garlic in a small bowl. Season with salt and pepper, then mix until fully incorporated.
  • Preheat your oven to 180°C and lightly grease a baking tray. Place the chicken breast-side up on a clean surface. Use poultry shears or sharp scissors to cut the breast in half along the breastbone, then cut along either side of the backbone to remove and discard it. Separate the legs from the breast by cutting between the thigh and breast pieces.
  • Prepare the chicken pieces on a tray. Gently separate the skin from each piece. Spread a portion of the ricotta mixture under the skin of each chicken piece and seal the skin back. Drizzle with extra oil. Bake for 15 minutes or until cooked. Serve on plates with potatoes, salad, and capsicums.

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